Production of untraditional vegetable juices fortified with fruits
A. Abd El Latif, M., A. Abd El Aziz, H., A. Kamal El Deen, A. (2021). Production of untraditional vegetable juices fortified with fruits. EKB Journal Management System, 2(2), 124-142. doi: 10.21608/ijfsnh.2021.216758
Mona A. Abd El Latif; Hanan A. Abd El Aziz; Azza A. Kamal El Deen. "Production of untraditional vegetable juices fortified with fruits". EKB Journal Management System, 2, 2, 2021, 124-142. doi: 10.21608/ijfsnh.2021.216758
A. Abd El Latif, M., A. Abd El Aziz, H., A. Kamal El Deen, A. (2021). 'Production of untraditional vegetable juices fortified with fruits', EKB Journal Management System, 2(2), pp. 124-142. doi: 10.21608/ijfsnh.2021.216758
A. Abd El Latif, M., A. Abd El Aziz, H., A. Kamal El Deen, A. Production of untraditional vegetable juices fortified with fruits. EKB Journal Management System, 2021; 2(2): 124-142. doi: 10.21608/ijfsnh.2021.216758

Production of untraditional vegetable juices fortified with fruits

International Journal of Family Studies, Food Science and Nutrition Health
Volume 2, Issue 2, December 2021, Page 124-142  XML PDF (1.19 MB)
Document Type: Original Research
DOI: 10.21608/ijfsnh.2021.216758
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Authors
Mona A. Abd El Latif1; Hanan A. Abd El Aziz2; Azza A. Kamal El Deen2
1Food Technology Research Institute, Agricultural Research Center, Giza,Egypt
2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
This study performed to investigate the possibility of producing some new forms of 
beverages from taro corms mixes with some fruit juices and milk, evaluating the 
palatability of those aforementioned taro beverages among the panelists. Those beverages 
were processed from blanched taro corms only, mixes with mango, guava and strawberry 
juices and with milk. The chemical components of taro beverages and their treatments 
ranged between (75.95and77.17%), (22.82and24.05%), ((55 and57%), 
(0.903and1.656%), (0.88and5.09%), (3.65and6.14%), (33.20and47.8 2%),(0.089and 0.22 
8%GAE), (5.2and7.1), (0.70and1.40%), (0.069and0.123 at420nm)and(0.558 and 
20.309% FW) for moisture,, total solids, total soluble solids, ash, crude fiber, protein, 
total sugars, total phenols, ph, total acidity, color and antioxidant activity respectively. 
All products were saved for human consumption after storage for six months at ambient 
temperature. All taro beverages contain important minerals like potassium, Calcium, iron 
and zinc. No significant differences were found among the five taro beverages for most of 
the parameters, except taro milk beverage, also the texture was stabilize after storage for 
three months. Finally the panelists classified taro beverages as enjoyable.
Keywords
Taro; Fruits; juices; Chemical analysis; Sensory evaluation; Statistical analysis
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